Sourdough Croissant Bread

A delicious loaf of sourdough bread with a block of butter grated right into the dough, resulting in a golden, flakey crust reminiscent of a French croissant pastry. The butter also softens the crumb resulting in a golden loaf that has to be tasted to be believed.

Course Bread

Cuisine American

Keyword Flavored Sourdough, Sourdough Bread, Sourdough Recipes

Prep Time 4

Cook Time 45

Fermentation Time 22

Total Time 1 2 45

Servings Loaf

Calories 2613kcal

Equipment

Mixing Bowl
Digital Scale
Banneton
Dutch Oven

Ingredients

100 g Sourdough Starter (see notes)
350 g Water
500 g Bread Flour
10 g Salt
100 g Butter (cold, grated - see notes)

Instructions

Pre Mix & Autolyse:
Weigh out your starter and water in a glass or ceramic bowl. Mix them together and then add your flour and salt. Bring it altogether into a shaggy dough. Cover your bowl with cling film or a damp tea towel and let it sit for around 1 hour.
Forming Up Your Dough:
Work your way around the bowl, grabbing the dough from the outside, stretching it up and over itself until a smooth ball is formed. You shouldn't need more than about 20-25 folds to form the ball.
Once the dough has formed into a smooth ball, pop the cling film back on and let it rest for 30 minutes.
Stretch & Fold - Creating Structure:
You need to add the grated butter to your dough during the stretch and fold phase. It's very easy to do but you don't want to let the butter melt too much during this phase.
I like to add a little of the butter at a time during the second and third stretch and folds, keeping the dough as cool as possible.
Try to do around 4 sets of stretch and folds with around 15 to 30 minutes between each set.
Bulk Ferment:
Once you've finished your stretch and folds, place the cling film or damp tea towel back over your dough and let it rest and ferment at room temperature (see notes). You don't want your dough getting too warm for this recipe as you don't want the butter to melt and the dough to become a big greasy mess.
I don't normally recommend it, but if you need to put your dough in the fridge for short bursts to keep the butter temperature down, that is ok.
Shaping Your Dough:
Once your dough has finished its bulk ferment, it's time to give it some shape and surface tension.
I think this recipe lends itself to a batard however it's completely up to you what shape you would like.
Before you place your dough into your banneton, give it a good dusting of rice flour or semolina. Place your shaped dough into the banneton, seam side up.
Cold Ferment:
Now your dough is in it's "shaping container" cover it loosely with a plastic bag or damp tea towel and place into the fridge. I use a large plastic bag to cover it - I just reuse it each time.
Try to leave it in the fridge for a minimum 5 hours up to a maximum of around 36 hours.
Preparing to Bake Your Sourdough:
Once you're ready to bake your sourdough, you'll need to preheat your oven to 230C/450F.
Place your Dutch Oven into the oven when you turn it on so it gets hot. Try to preheat for around 1 hour to ensure your oven is super hot - but you know your oven so just adjust this time if you need to.
Leave your dough in the fridge until the very last minute - placing a cold dough into a hot oven will give you a great "spring".
Baking Your Sourdough:
Now it's time to bake!
When your oven is at temperature. Take your sourdough out of the fridge. Gently place it onto a piece of baking paper.
Gently score your bread with a lame, clean razor blade or knife.
Carefully take your dutch oven out of the oven. Place the sourdough into the pot using the baking paper as a handle. Put the lid on and place into the hot oven.
BAKE TIME:
30 Minutes with the lid on at 230C/450F plus
10-15 Minutes with the lid off at 210C/410F
If you're worried about the base of your bread burning, place a baking sheet on shelf underneath your Dutch Oven - it works!
Finishing Your Bake:
When you remove your dough from the oven, carefully remove it from the dutch oven as soon as possible and place on a wire rack to cool.

Notes

Notes on Sourdough Starter: This recipe is based on you having an active starter that you have fed a few hours before starting your bake. For information on whether your starter is ready, go here.
Butter: I recommend frozen, grated butter, the best quality you can find. It's easiest to grate it while frozen. You can add it it your dough frozen, or just cold from the fridge.

Notes on Bulk Fermentation: This recipe is best done when it's not too hot due to the butter. You want to keep the butter on the cool side so you don't end up with a big greasy mess. You can put the dough in the fridge for short stints if you need to in order to keep it cool.
You'll find more information on these topics here:
When is my bulk ferment finished?
What is the difference between cold ferment and bulk ferment?
Why does the amount of starter matter?

Notes on Baking: If you're worried about the base of your bread burning, place a baking sheet on shelf underneath your Dutch Oven - it works! If you're worried about your bread not being cooked all the way through, turn the oven off and place your dough straight onto the oven rack.
Leave the door ajar and let your bread rest there for a few hours.
Remember not to cut into your loaf too soon - you'll need to let it cool for at least a few hours (4-6 is best).

Nutrition